In an effort to curb the spread of pork neck disease, meat producers in Asia are turning to a new and perhaps more appealing way to preserve meat: pig necks.
The problem is that they’re also becoming more expensive.
So far, most pork necks sold in China are made from pork, and it’s one of the most common meats to be used in China.
But there are a number of other meats that can be used, too, and in the U.S., pork necks can cost between $3.50 and $5 per pound, depending on the age of the animal and how much it’s sold.
(As a reminder, pork neck meat is not a good source of protein.)
Here’s what you need to know about the meat of your choice: Pork neck is not pork If pork neck is made from pig, it’s not pork.
There are some differences.
A pig neck is a hard, tough, fatty cut of meat.
A piece of pork, however, is not an exact replica of a pig.
The meat on a pig neck has a different texture, and the color is a bit lighter than pork chops.
If a piece of meat is cut from a pig, there’s no real difference in the flavor or texture between the two, but a cut of pig may have more flavor than a piece from a chicken or turkey.
The color of the meat varies depending on how long it’s been in the pig’s stomach.
The same cut of pork can be cooked to different degrees of sweetness, depending how it’s aged.
The only real difference between pork neck and a piece a chicken, turkey, or other hardy meat is the size of the cut, but pork necks usually weigh about a third as much as chicken, and pork chops weigh about half as much.
Pork necks are not recommended as a healthy option because of the risk of stomach cancer, but you can use them to make a meal that you can eat with your family.
Pork neck meat does not contain the pork virus.
Pork can be contaminated with the human virus known as H1N1, which causes the coronavirus that causes chickenpox, but there is no evidence that pork can spread the coronaval disease.
That means that it doesn’t pose a risk to anyone who ate it, but it can pose a health risk for people who are already at high risk for developing the virus.